How to Grow seventop turnip
Brassica septiceps (L.H. Bailey) L.H. Bailey
Seventop turnip is an heirloom variety prized by home gardeners for its prolific, tender greens and small, delicate roots. This cold-hardy brassica thrives in cool seasons and delivers multiple harvests from a single planting, making it one of the most productive greens crops for spring and fall gardens.
soil preparation
Seventop turnips thrive in rich, well-draining loam with a pH of 6.0 to 7.5. Prepare beds 2-3 weeks before planting by incorporating 2-3 inches of compost or aged manure into the top 8-10 inches of soil. Ensure good drainage to prevent root rot and allow for early-season planting. Break up compacted soil and remove rocks and debris. If your soil is heavy clay, amend with peat moss or coarse sand to improve drainage and aeration. A soil test is helpful to confirm pH; adjust with lime to raise pH or sulfur to lower it if needed.
planting steps
Choose your planting window
Seventop turnips are a cool-season crop best grown in spring or fall. Sow seeds in early spring as soon as soil can be worked, or in late summer 8-10 weeks before first fall frost. Soil temperature should be between 50-75°F for germination. For continuous harvest, succession plant every 2-3 weeks during the cool season.
Tip: This variety is extremely hardy and often survives light frosts, extending your harvest season significantly.
Direct sow seeds
Sow seeds ¼ inch deep, spacing them 1-2 inches apart in rows 12-18 inches apart. If growing primarily for greens, space rows just 12 inches apart. For better root development, use 15-18 inch row spacing. Cover lightly with soil and water gently. Seeds germinate in 5-10 days at optimal temperatures (60-70°F).
Tip: Soak seeds in room-temperature water for 2 hours before planting to speed germination, especially in dry conditions.
Thin seedlings
Once seedlings are 1-2 inches tall with their first true leaves, thin to 3-4 inches apart for greens production, or 4-6 inches for root development. Gently remove excess seedlings by hand, working on a cool morning to minimize stress. The thinned greens are edible—add them to salads immediately.
Tip: Thinning early prevents competition and gives remaining plants room to develop robust top growth for multiple harvests.
Establish consistent moisture
Water thoroughly after planting and maintain soil moisture at 1-2 inches per week. Keep soil consistently moist but not waterlogged during the first 3 weeks while plants establish. Once established, slightly reduce frequency but never allow soil to dry out completely between waterings.
Tip: Apply water early in the morning to reduce disease pressure and allow foliage to dry before evening.
watering
Seventop turnips require consistent moisture for tender greens and smooth root development. Water deeply to 1 inch per week during the growing season, measured as rainfall plus supplemental irrigation combined. In hot spells or sandy soil, increase to 1.5 inches per week. Water at the base of plants to keep foliage dry and reduce fungal diseases. During cool spring or fall weather, 0.5-1 inch per week is usually sufficient. Overwatering causes root rot and bolting; underwatering produces tough, bitter greens and stunted roots. Check soil moisture 2 inches deep—it should be moist but not soggy. Mulch around plants with 1 inch of shredded leaves or straw to retain moisture and regulate soil temperature.
feeding & fertilizer
Seventop turnips are moderate feeders that respond well to compost-amended soil. Before planting, incorporate 2-3 inches of finished compost into the bed. At planting, no additional fertilizer is necessary if soil was well-amended. Once plants have 4-5 true leaves (3-4 weeks), apply a side dressing of balanced fertilizer (10-10-10 NPK) at ½ cup per 10 feet of row, or use a liquid fish or seaweed extract every 2-3 weeks. Excess nitrogen promotes lush leaf growth but may delay root development and increase susceptibility to pests. For continuously harvested greens, apply light fertilizer every 3 weeks to sustain production. Compost tea or diluted fish emulsion accelerates tender green production without overstimulating vegetative growth.
pruning & training
Seventop turnips require minimal pruning but benefit from selective harvesting. Begin harvesting outer leaves once plants have 6-8 leaves (about 30-35 days). Pinch or snap off the outermost mature leaves, leaving the central growing point intact. This encourages bushier top growth and extends your harvest window to 8-12 weeks. Do not remove more than one-third of the foliage at any harvest to keep plants vigorous. If plants begin to bolt (send up a flowering stem), remove the entire flower stalk immediately to redirect energy back to leaf production. Remove any yellowed, diseased, or pest-damaged leaves promptly.
harvesting
Seventop turnips are ready to harvest 45-60 days from planting, depending on temperature and variety. Begin harvesting greens as soon as plants develop 6-8 leaves (approximately 30-35 days). Gently snap off outer leaves at their base, leaving the center intact for continued growth. For tender, mild greens, harvest when leaves are 4-6 inches long; older leaves become tougher and more peppery. The roots are ready when they reach 2-3 inches in diameter—about 60-70 days. Harvest by gently pulling plants from moist soil or loosen soil first with a fork to avoid breakage. For continuous harvest of greens, pick regularly every 10-14 days; this also delays bolting. In cool weather, you can leave roots in the ground and harvest progressively as needed. Cut roots just above the remaining leaf crown if you plan to replant the greens for a second harvest.
storage & preservation
Harvest turnip greens in the morning after dew dries but before heat stress builds. Greens are best used fresh but can be stored in a perforated plastic bag in the refrigerator for 5-7 days. Do not wash until ready to use. Roots store longer than greens—trim tops to ½ inch and store roots in a cool (32-40°F), humid location with 95% relative humidity for 4-6 months. Layer roots in damp sand or peat moss in a cool cellar or root storage box. Remove any bruised or damaged roots before storage, as they will rot and spoil adjacent roots. Small roots are sweeter and less fibrous than large ones and should be used first.
common mistakes to avoid
- ✗Planting in warm season—seventop turnips bolt and produce tough, bitter greens in summer heat. Always grow in spring or fall.
- ✗Overcrowding—failure to thin seedlings adequately leads to weak, spindly growth and competition for moisture. Thin aggressively to proper spacing (3-6 inches depending on intended harvest).
- ✗Overwatering—excess moisture causes root rot and fungal diseases. Water deeply but allow soil to dry slightly between waterings.
- ✗Harvesting too aggressively—removing more than one-third of foliage stresses plants and shortens the harvest season. Practice restraint in the first 2-3 weeks.
- ✗Delaying harvest—allowing greens to over-mature makes them tough and peppery. Harvest when 4-6 inches long for best quality.
- ✗Ignoring bolting—prolonged hot weather or drought triggers flowering. Once bolting begins, harvest immediately and cease watering to redirect energy to roots, or remove plants and succession plant a fresh round.
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